Also, see our related post on how many crawfish to serve to a big group. For large shrimp, you will need 80 for 10 guests or 2.
For large shrimp, you will need for 20 guests or 4. For large shrimp, you will need for 25 guests or 6 lbs of large shrimp. For large sized shrimp, you will need for 50 guests or 12 lbs of large shrimp. If your shrimp are to be used in a recipe and not eaten right away after cooking such as grilling , they should be plunged into cold water to stop the cooking process.
You just leave them in the water for an extra minute. Once water boils, add the peeled and deveined shrimp and simmer until pink, about minutes depending on size of the shrimp. Drain and transfer cooked shrimp to a bowl of cold water to stop the cooking process and let cool. Boil 0. Sodium: mg. Potassium: 49mg. Total Carbohydrate: 0. Protein: 7. Whether you will be serving it as a main dish, snack, or appetizer, there are many ways to prepare and cook shrimp.
Shrimp scampi , a classic garlic-laden shrimp dish, can be served as an appetizer or as a main dish with rice or pasta. Shrimp Creole and etouffee are Louisiana-style shrimp dishes with tomato-based sauces.
Shrimp Fra Diavolo is a spicy Italian dish. For cold dishes, consider a tasty pickled shrimp or a flavorful shrimp salad. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Thus, catches are composed of hard shell crabs, peeler crabs about to shed , and soft-shell crabs just shed still soft. Molt cycles are related to moon phases and growing conditions and occur in market-sized crabs about every 30 days. Live hard shell crabs: Year round, most plentiful and meaty during warmer months when feeding activity increases with warmer waters, and more scarce during colder months with March being the month least available Freshwater crabs: Are just saltwater blue crabs that have migrated inland to freshwater rivers and lakes.
These are mostly male crabs and can attain a large size under ideal conditions. Soft-shell crabs: Primarily March through November, most productive during May through September, and scarce when water temperature drops below 50 degrees Fahrenheit.
A variety of crab products can be purchased locally, jimmies males and sooks females are available in various market forms and should be handled accordingly. Because jimmies are larger and meatier, they are more desirable when prepared whole-steamed or boiled. Sooks are often sold to commercial processing plants to be picked by hand and packaged as fresh or pasteurized meat. Pasteurization preserves the shelf life of the crab without changing the taste, appearance, and texture.
Hard shell crabs: A legal sized hard crab in Louisiana must measure 5 inches shell width point to point. Larger crabs can usually command higher prices. There are no standard industry grades for hard and soft-shell crabs. Consumers will find crab sizes referred to as large, medium, and small. Most hard shell crabs are sold by the dozen, bushel or crate. A dozen crabs are exactly 12 crabs. The actual number of crabs in a bushel depends on the size of the crabs. To avoid confusion when ordering hard shell crabs, buyers should specify the size desired in inches and use the following table as a guide:.
Fat Crabs vs. Empty Crabs: Those crabs that are empty or light in weight have recently molted. A larger new crab shell is produced through the molting process to allow for growth. That same lighter, empty crab will fill with muscle over time and become a full fat crab. This cycle will continue until maturity.
Crabs that have just molted are bright, clean and shiny. Full crabs tend to appear darker and more discolored. Individual producers may sell by weight or other means. Thus, to avoid confusion when buying soft-shell crabs, buyers should specify by size in inches or weight. See sizing and weight chart provided as a guide:. Live crabs should be stored in a suitable container with a layer of ice at the bottom when transporting. Container should be shaded from direct sunshine, lid cracked open to allow for fresh air in, and kept as cool as possible 50 degrees F.
Crabs should be stored upright. They must be kept separate from melted ice water to avoid suffocation. Live crabs in good condition can be kept alive. Crabs can also be stored for a few hours in a wooden crab box or hamper with damp burlap cover.
Be prepared with container and ice when making large purchase of live crabs. Do not purchase weak or dead crabs. Discard any dead crabs prior to cooking. For live soft-shell crab, waxed boxes, beer flats or specially designed soft-shell crab boxes can be used to package and transit crabs.
Arrange crabs with faces upward to allow air to enter their gill chamber. Cover with wet paper or thin cloth. Do not stack boxes. Remember, to keep the crabs moist and cool but not crush or allow moisture to leak out of the crabs. Crab yield: Remember, when buying blue crab the actual edible portion of meat is quite low.
The picked meat yield depends on the size of the crab and the experience of the crab picker. Boiled crabs: Plan on 2 to 4 crabs per person depending on size for boiled crabs.
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